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NEIPA 2

161 calories 18 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 0 min
Batch Size: 7.5 liters (fermentor volume)
Pre Boil Size: 7.5 liters
Post Boil Size: 7.5 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 10 minute extended hop boil time
Calories: 161 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Saturday January 30th 2021
1.052
1.015
4.8%
66.9
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Agrária - Pilsner Malt500 g Pilsner Malt 37 2 30.3%
500 g Agrária - Pale Ale Malt500 g Pale Ale Malt 37 2.8 30.3%
500 g Flaked Corn500 g Flaked Corn 40 0.5 30.3%
150 g Flaked Oats150 g Flaked Oats 33 2.2 9.1%
1,650 g / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Barth-Haas - Loral7 g Loral Hops Pellet 11 Boil at 80 °C 10 min 15.54 58.3%
5 g Barth-Haas - Loral5 g Loral Hops Pellet 11 Dry Hop at 25 °C 3 days 51.34 41.7%
12 g / R$ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
11 Grams
Cost:
Attenuation (custom):
68%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 72 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 34.2 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 L GELAT. MILHO Steeping 70 °C 75 °C 10 min
7.5 L GELAT. AVEIA Steeping 70 °C 75 °C 10 min
7.5 L MOST. COM MALTE PILSEN E PALE Steeping 60 °C 65 °C 30 min
7.5 L MASH OUT E FIRST WORT HOPPING Steeping 70 °C 80 °C 10 min
7.5 L FIRST WORT HOPPING COM 7 GRAMAS DE LORAL Infusion 80 °C 80 °C 10 min
7.5 L RESF. MOSTO Temperature 60 °C 40 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 10.1 L) 10.1
Mash volume with grains (equipment estimates 11.2 L) 11.1
Grain absorption losses -1.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 7.5 L) 7.5
Boil off losses  
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 7.5
Volume into fermentor 7.5
Total: 10.1  
Equipment Profile Used: System Default
 
Notes

Criou uma ótima base para uma NEIPA, com um corpo médio para alto, dulçor agradável, aroma do lúpulo loral marcando presença com um cítrico resinoso. Um aroma geral de maracujá, manga e frutas amarelas, proporcionado pela combinação de milho com os outros maltes, sendo que o fator principal para aumentar o aroma é a fermentação aberta nas primeiras 6h sem airlock, com um tecido voil.

Na próxima receita irei manter o lúpulo loral para o amargor e sabor, e irei adicionar 2 dry hoppings (um logo após o fim de fermentação e outro durante o cold crash).

Quanto a cor, ficou uma aparência com suco de pera, um amarelo palha, que se deve também pela atuação da levedura S33.

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  • Last Updated: 2021-02-01 20:59 UTC